The Public Health Ramifications of GMOs and Herbicides
By Dr. Mercola
On August 20, 2015, Philip J. Landrigan, M.D., and Charles Benbrook, Ph.D. published a paper1,2 in the one of the most prestigious medical journals, theNew England Journal of Medicine (NEJM) on the topic of genetically modified organisms (GMOs), herbicides, and public health, noting that:
The ‘Answer’ to Herbicide Resistance Is Bound to Make Food Increasingly ToxicThe authors recount how genetically engineered (GE) herbicide-resistant crops have led to a dramatic increase in herbicide application due to mounting resistance among weeds.
They then go on to argue that the science and risk assessment of the next-generation of GE crops — touted as the “answer” to growing resistance — is... read more
and for another article:
What is so special about organic food?
If you’re reading this, than you most likely know by now that all my recipes indicate “organic” on pretty much every ingredient. Do you wonder why? Is it because I’m trying to make my recipes fancier than they are?
The answer is no. It is simply because it’s healthier and it tastes better. It’s better for us, our kids, the animals and the planet. How, you wonder?
This is a subject that is dear to my heart and I could spend several weeks talking about it (in fact, I’m sure I’ll regularly have articles talking about this, because it is a very important matter that concerns us all), but for today, I will try to keep it simple and keep this article to a minimum. My goal is not to drown everyone with information!
Here’s a drop-down-to-basic list:
The principles behind organic production are designed to promote healthy soil and biological biodiversity; to reduce pollution; and to reduce, recycle, and reuse whenever possible. Generally, banned items and processes include
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November: reducing food waste tips
September: What's so special about organic food?
August: helping island neighbors in need with Community Groceries